Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat

Iddrisu Wahab Abdul; Martin Owusu Amoamah; Abu Abdallah

doi:doi:10.11648/j.ijnfs.20140301.11

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Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat

Iddrisu Wahab Abdul, Martin Owusu Amoamah, Abu Abdallah

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 1)

Received: 9 October 2013 Published: 30 November 2013

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Abstract

The Ashanti Region located at the central part of Ghana is harboring about 60% of the nation’s forest reserves. This undoubtedly makes the region and Ghana one of the major consumers of bush meat since a larger percentage of the wild species reside in these forest reserves. Unfortunately however the obsolete technologies used in processing the meat are very likely to induce PAHs in the meat. Processed meat (bushmeat) using smoke from burnt car tyres is raising serious concern because of the adverse effects it may have on consumers. This paper therefore investigates to assess the levels of PAH in smoked bushmeat and determine among the substances/methods used in singeing off the hair of animals in flames, the substance/method that produces the least PAHs. One-way analysis of variance (ANOVA) for α=0.05 was used to show the variations in PAH values according to the substance/method used in singeing off the hair of animals in flames. The results reveal that, when bushmeat is smoked using Gas it produces smaller PAH values compared with bushmeat smoked using wood mixed with spent oil, plastics mixed with refuse, and discarded car tyres.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 1)
DOI	10.11648/j.ijnfs.20140301.11
Page(s)	1-6
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Smoked Bushmeat, Polycyclic Aromatic Hydrocarbons (PAHs), ANOVA

References

[1]	I.S. Viksna, A. Morozovs, V. Bartkevics, and A. Kukare, "Levels of Benzo(a)pyrene (BaP) in Fish, Smoked According to Different Procedures," LLU Raksti, Vol 21(315), 2008, pp. 24-29
[2]	L. Chen, P.D. Devanesan, S. Higginbotham, F. Ariese, R. Jankowiak, G.J. Small, E.G. Rogan and E.L. Cavalieri, "Expanded Analysis of Benzo[a]pyrene-DNA Adducts Formed in Vitro and in Mouse Skin: Their Significance in Tumor Initiation," Chemical Research in Toxicology, Vol 9, 1996, pp. 897-903
[3]	P. Simko, "Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products and Smoked Flavouring Additives," J of Chromatographica, Vol 770, 2002, pp. 3-18
[4]	S. Wretling, A. Eriksson, G.A. Eskhult and B. Larson, "Polycyclic Aromatic Hydrocarbons in Swedish Smoked Meats and Fish," J of Food Composition and Analysis, Vol 23(1), 2010, pp.264-272
[5]	C. Anyakora, M. Arbabi, and H. Coker, "A Screen for Benzo(a)pyrene in Fish Samples from Crude Oil Polluted Environments," Am. J. Environ. Sci. Vol 4, 2008, pp. 145-150
[6]	S. King, J.S. Meyer, and A.R.J. Andrews, "Screening Method for Polycyclic Aromatic Hydrocarbons in Soil Using Hollow Fibre Membrane Solvent Microextraction," J. Chromatogr, Vol 982, 2002, pp. 201-208
[7]	WHO, "Polycyclic Aromatic Hydrocarbons. In Air Quality Guidelines (2 ed.)," Copenhagen: World Health Organization, 2000
[8]	C. Guy, D. Yves, A. Farida, A. Benoit, B. Gilles, B. Helene, C. Jean-Pierre, D. Fariba, G. Camille, G. Christelle, G. Daniel, I. Nathalie, M. Olivier, N. Guy, N. Lilliane, P. Patrick, S. Philippe, and V. Aurelie, "Influence of Oil Exposure on the Physiology and Ecology of the Common Sole Solea Solea: Experimental and Field Approaches," Aquatic Living Resources, Vol 17, 2004, pp. 335-351
[9]	P. Simko, "Factors Affecting Elimination of Polycyclic Aromatic Hydrocarbons from Smoked Meat Foods and Liquid Smoke Flavourings," Mol. Nutr. Food Res., Vol 49, 2005, pp.637-647
[10]	M.D. Guillen, P. Sopelana, and M.A. Partearroyo, "Food as a Source of Polycyclic Aromatic Carcinogens," Rev. Environ. Health, Vol 12, 1997, pp. 133-146
[11]	B.H. Chen, and Y.S. Lin, "Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck Meat. J. Agric. Food Chem., Vol 45, 1997, pp.1394-1403

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APA Style

Iddrisu Wahab Abdul, Martin Owusu Amoamah, Abu Abdallah. (2013). Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat. International Journal of Nutrition and Food Sciences, 3(1), 1-6. https://doi.org/10.11648/j.ijnfs.20140301.11

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ACS Style

Iddrisu Wahab Abdul; Martin Owusu Amoamah; Abu Abdallah. Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat. Int. J. Nutr. Food Sci. 2013, 3(1), 1-6. doi: 10.11648/j.ijnfs.20140301.11

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AMA Style

Iddrisu Wahab Abdul, Martin Owusu Amoamah, Abu Abdallah. Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat. Int J Nutr Food Sci. 2013;3(1):1-6. doi: 10.11648/j.ijnfs.20140301.11

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@article{10.11648/j.ijnfs.20140301.11,
  author = {Iddrisu Wahab Abdul and Martin Owusu Amoamah and Abu Abdallah},
  title = {Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.ijnfs.20140301.11},
  url = {https://doi.org/10.11648/j.ijnfs.20140301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140301.11},
  abstract = {The Ashanti Region located at the central part of Ghana is harboring about 60% of the nation’s forest reserves. This undoubtedly makes the region and Ghana one of the major consumers of bush meat since a larger percentage of the wild species reside in these forest reserves. Unfortunately however the obsolete technologies used in processing the meat are very likely to induce PAHs in the meat. Processed meat (bushmeat) using smoke from burnt car tyres is raising serious concern because of the adverse effects it may have on consumers. This paper therefore investigates to assess the levels of PAH in smoked bushmeat and determine among the substances/methods used in singeing off the hair of animals in flames, the substance/method that produces the least PAHs. One-way analysis of variance (ANOVA) for α=0.05 was used to show the variations in PAH values according to the substance/method used in singeing off the hair of animals in flames. The results reveal that, when bushmeat is smoked using Gas it produces smaller PAH values compared with bushmeat smoked using wood mixed with spent oil, plastics mixed with refuse, and discarded car tyres.},
 year = {2013}
}

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TY  - JOUR
T1  - Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat
AU  - Iddrisu Wahab Abdul
AU  - Martin Owusu Amoamah
AU  - Abu Abdallah
Y1  - 2013/11/30
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20140301.11
DO  - 10.11648/j.ijnfs.20140301.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140301.11
AB  - The Ashanti Region located at the central part of Ghana is harboring about 60% of the nation’s forest reserves. This undoubtedly makes the region and Ghana one of the major consumers of bush meat since a larger percentage of the wild species reside in these forest reserves. Unfortunately however the obsolete technologies used in processing the meat are very likely to induce PAHs in the meat. Processed meat (bushmeat) using smoke from burnt car tyres is raising serious concern because of the adverse effects it may have on consumers. This paper therefore investigates to assess the levels of PAH in smoked bushmeat and determine among the substances/methods used in singeing off the hair of animals in flames, the substance/method that produces the least PAHs. One-way analysis of variance (ANOVA) for α=0.05 was used to show the variations in PAH values according to the substance/method used in singeing off the hair of animals in flames. The results reveal that, when bushmeat is smoked using Gas it produces smaller PAH values compared with bushmeat smoked using wood mixed with spent oil, plastics mixed with refuse, and discarded car tyres.
VL  - 3
IS  - 1
ER  -

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Author Information

Iddrisu Wahab Abdul

Department of Mathematics and Statistics Accra Polytechnic, Accra, Ghana
Martin Owusu Amoamah

Department of Mathematics and Statistics Accra Polytechnic, Accra, Ghana
Abu Abdallah

Department of Chemistry, KNUST, Kumasi, Ghana

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Plain Text BibTeX RIS

APA Style

Iddrisu Wahab Abdul, Martin Owusu Amoamah, Abu Abdallah. (2013). Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat. International Journal of Nutrition and Food Sciences, 3(1), 1-6. https://doi.org/10.11648/j.ijnfs.20140301.11

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ACS Style

Iddrisu Wahab Abdul; Martin Owusu Amoamah; Abu Abdallah. Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat. Int. J. Nutr. Food Sci. 2013, 3(1), 1-6. doi: 10.11648/j.ijnfs.20140301.11

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AMA Style

Iddrisu Wahab Abdul, Martin Owusu Amoamah, Abu Abdallah. Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat. Int J Nutr Food Sci. 2013;3(1):1-6. doi: 10.11648/j.ijnfs.20140301.11

Copy | Download

@article{10.11648/j.ijnfs.20140301.11,
  author = {Iddrisu Wahab Abdul and Martin Owusu Amoamah and Abu Abdallah},
  title = {Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.ijnfs.20140301.11},
  url = {https://doi.org/10.11648/j.ijnfs.20140301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140301.11},
  abstract = {The Ashanti Region located at the central part of Ghana is harboring about 60% of the nation’s forest reserves. This undoubtedly makes the region and Ghana one of the major consumers of bush meat since a larger percentage of the wild species reside in these forest reserves. Unfortunately however the obsolete technologies used in processing the meat are very likely to induce PAHs in the meat. Processed meat (bushmeat) using smoke from burnt car tyres is raising serious concern because of the adverse effects it may have on consumers. This paper therefore investigates to assess the levels of PAH in smoked bushmeat and determine among the substances/methods used in singeing off the hair of animals in flames, the substance/method that produces the least PAHs. One-way analysis of variance (ANOVA) for α=0.05 was used to show the variations in PAH values according to the substance/method used in singeing off the hair of animals in flames. The results reveal that, when bushmeat is smoked using Gas it produces smaller PAH values compared with bushmeat smoked using wood mixed with spent oil, plastics mixed with refuse, and discarded car tyres.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat
AU  - Iddrisu Wahab Abdul
AU  - Martin Owusu Amoamah
AU  - Abu Abdallah
Y1  - 2013/11/30
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20140301.11
DO  - 10.11648/j.ijnfs.20140301.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140301.11
AB  - The Ashanti Region located at the central part of Ghana is harboring about 60% of the nation’s forest reserves. This undoubtedly makes the region and Ghana one of the major consumers of bush meat since a larger percentage of the wild species reside in these forest reserves. Unfortunately however the obsolete technologies used in processing the meat are very likely to induce PAHs in the meat. Processed meat (bushmeat) using smoke from burnt car tyres is raising serious concern because of the adverse effects it may have on consumers. This paper therefore investigates to assess the levels of PAH in smoked bushmeat and determine among the substances/methods used in singeing off the hair of animals in flames, the substance/method that produces the least PAHs. One-way analysis of variance (ANOVA) for α=0.05 was used to show the variations in PAH values according to the substance/method used in singeing off the hair of animals in flames. The results reveal that, when bushmeat is smoked using Gas it produces smaller PAH values compared with bushmeat smoked using wood mixed with spent oil, plastics mixed with refuse, and discarded car tyres.
VL  - 3
IS  - 1
ER  -

Copy | Download